CARMELA COFFEE

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment and handled containers of food, without washing hands. Advised employee of proper hand washing procedures. Employee washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment and handled containers of food, without washing hands. Advised employee of proper hand washing procedures. Employee washed hands. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Glass door cooler raw salmon stored over cheese various sauces. Advised operator of proper storage. Operator moved salmon.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Glass door cooler raw salmon stored over cheese various sauces. Advised operator of proper storage. Operator moved salmon.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. poached eggs (121F - Hot Holding), held in steam table for approximately 1 hour. Advised employee item must be held at 135F or above, to reheat to 165F. Operator did.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. poached eggs (121F - Hot Holding), held in steam table for approximately 1 hour. Advised employee item must be held at 135F or above, to reheat to 165F. Operator did. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed a copy for operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed a copy for operator.

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch stored in cooler above food to be served to customers. Advised employee of proper storage. Employee moved items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch stored in cooler above food to be served to customers. Advised employee of proper storage. Employee moved items.

Basic

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.

Intermediate

Opened employee beverage container in a cold holding unit with food to be served to customers. Advised employee of proper storage. Beverage discarded.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Advised employee of proper storage. Beverage discarded. **Corrected On-Site**

Basic

Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Advised employee to only use designated hand washing sinks.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Advised employee to only use designated hand washing sinks.

Intermediate